Prep 10 mins
Cook 1 hr 30 mins
I grew up watching my Papou make these every week! Even as a child I loved eating a big bowl of these green beans with crusty slices of my YiaYia's bread. When my Papou passed away at 99 (still cooking until the end!) I carried on the tradion of making this dish. For me and my family, this is the ultimate comfort food. You may believe the amount of olice oil is excessive, but I actually use more than I have indicated in the recipe- my family loves how it blends with the tomato and creates this magical sauce that makes you want to lick the plate clean!
- 2 lbs fresh green beans, whole and not french-ed
- 2 large sweet onions, cut into thick 1/2-inch slices
- 2 medium potatoes, peeled and cut into 1 1/2-inch chunks
- 4 garlic cloves, peeled and sliced very thin
- 2 (8 ounce) cans tomato sauce
- 1 1⁄2 cups water
- 1⁄2 cup olive oil
- 1 teaspoon sea salt, add more as needed to taste
- 1 teaspoon fresh ground pepper
- Use a large stock pot or dutch oven, sautee onions over medium heat with the salt and pepper in 1/4 cup olive oil until onions just begin to soften- about 2-3 minutes.
- Add garlic and potatoes and stir. Add the tomato sauce and water. Add the green beans last, stir all together until well mixed. Drizzle the remaining 1/4 cup of olive oil on top.
- Cook over medium -low heat, stirring every 15 minutes or so, until potatoes are fork tender and beans are soft. Add additional salt and pepper to taste.
- This usually takes and hour and a half but I often lower the heat and leave the beans on for 2+ hours.
- The beans are even better the next day- get out your bread, load up a bowl and enjoy yourself! Kali orexi!
This made a very pleasant change, and a nice way to cook potatoes. I used 1 tin of tomatoes and then blitzed them to made a sauce, added three tea spoons of tomato paste and a chicken stock cube. The olive oil was from our own olives so had a super flavour, none of that shop bought rubbish. We ate this with a ginger and soy steak, it went down well. You could also serve with fried chicken. I will be cooking this again it was so easy. Thanks for posting the recipe. Brian Holley
This was very good. I found it to be a little on the bland side when it was nearly done, so I added some Greek oregano and some more salt. I only added 1/4 cup of the olive oil. I scooped out the beans and potatoes with a slotted spoon, then tossed some cooked wheat pasta into the leftover sauce. This was a good meal. Thanks. Made and Reviewed for PAC Fall 2008.